Rock Shrimp And Asparagus Tempura
Category: Japanese
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/2 teaspoon sea salt
- 1 egg
- 1 cup ice water
- 1 cup flour
- 2 cups panko breadcrumbs
- 1/2 pound rock shrimp
- 1 pound asparagus, trimmed
- vegetable oil
In a large bowl, whisk together the salt, egg and ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus. Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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